Flan de Calabaza (Pumpkin Flan) - Easy Holiday Dessert

What's Inside: A simple, foolproof step-by-step guide on how to make Flan de calabaza or Pumpkin Flan with less than 10 ingredients.

The fall season is just around the corner, and what better way to enjoy it than by making this flan de calabaza. It has all the warmth of the season, plus it tastes fantastic.

I can certify that anyone that does not like pumpkin will devour it. My boyfriend and my sister-in-law are one of those. When the holiday comes around, and I make this at home, it's gone!

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click to read my policy and more about affiliate links. 

What Is Flan?

It's a sweet custard made with eggs, milk, sugar, and spices as base ingredients, but there are million different flavor combinations. It may reach Latin America with the Spaniards.

You will find variations of flan, from added rum to cream cheese and even coffee.

You can find vanilla flan in Panama in most cake shops or restaurants. Called "flan de la casa," which means "house flan."

A particular type called "flan escondido" means hidden flan (a flan and cake sandwich), a delicious treat.

Today I will guide you on making a flan de calabaza recipe my mom has made for years. It's one of her famous recipes that makes anyone who doesn't like pumpkin love it.

📋 Ingredients & Substitutions

You will need the following to make the pumpkin flan:

• Cooked pumpkin: This is the star flavor of the dessert. In this recipe, I used steamed pumpkin. This is a great way to use leftovers, so if you have a bunch of pumpkins sitting around, use them to make this dessert. You can also use canned pumpkin puree or even use butternut squash.

• Evaporated milk: add richness and creaminess to the flan due to its fat content, and it yields a smooth texture.

• Sweetened condensed milk: adds sweetness and flavor to the flan.

• Vanilla extract: provides aroma and flavor. You can use almond extract.

• Eggs: These are the ingredient that helps bind the flan providing structure so it holds its shape when unmolded and helps with the silky, creamy texture.

• Salt: the ingredient used to balance the sweetness.

• Granulated brown sugar: main ingredient for making the caramel and a little in the flan. You can use white or brown either will work.
• Water: used for making caramel using the wet method and baking the flan.

You can use storebought caramel if you don't want to make it from scratch, maple syrup, or even dulce de leche. For either one, spread a layer inside the pan, and follow the instructions to finish the flan making.

Optional ingredients: You can add warm spices, starting with about 1/2 teaspoon, to change the flavor profile, like cinnamon, nutmeg, or even pumpkin pie spice, to enhance the pumpkin flavor perfect for Thanksgiving if you don't want to make pumpkin pie.

Utensils Needed

You'll need a blender, a small saucepan, a 9-inch round pan or ramekins (for making individual portions), a spatula, and a large baking pan to fit your flan pan or ramekins. A fine mesh strainer is optional.

For making flan, you don't need any special equipment. You can use any round pan you have on hand. I have used a quiche baking dish, a round cake pan, and some round meal prep containers that are oven safe to use.

You can even use some meal prep containers (like the one in the photo), be sure they are oven safe, and you should be good to go. I like the meal prep containers idea since they have airtight covers and are easy to store.

If you feel fancy, you can use a flanera, but these others will work, and you won't have to buy a new utensil to make it.

I don't recommend using a spring-form pan since the liquid will most likely drip out of it.

Now that we have all the ingredients and utensils, let’s make this simple fall dessert!

Caramel Sauce Preparation

Caramel is a sensitive topic. The first time I tried making it, it turned out a disaster.

I burned it 😅.

After a couple more tries, it worked. I learned two ways of making caramel sauce: the wet method and the dry method.

Dry Method

The first method tried was dry, which was a failure for me. The sugar melted too fast and well ended up burnt. Plus, It took a lot of work to clean.

Here are the steps for making it without failure:

1. Heat up a heavy-bottomed saucepan or skillet over medium-high heat.
2. Once hot, add the sugar in an even layer over the bottom of the pan. No stirring.

3. Swirl the pan to help the melting process as the sugar melts.
4. At this point, the caramel will move quickly through different stages of color. It will go from clear to light golden and then to amber. Monitor it closely so it doesn't burn.

5. Once it has turned a deep amber color, remove it from the heat because it will continue changing color due to the remaining heat of the pan.
6. Add the caramel to your flan pan or ramekins and set it aside to cool. Once it cools, the caramel will set. If the caramel is runny, it will work but have a light caramel flavor. 

Wet Method

For me, the wet method was the winner. Here are the steps on how to make it:

1. In a small saucepan, add the sugar and water and mix.

2. Turn on the heat to medium-low heat and let it simmer. You will see that the color starts changing from clear to light amber in just a few minutes.

The process should take around 5-8 minutes. You should see bubbles.

3. Swirl the saucepan gently to ensure that the sugar is dissolved.

This process is quick, so you need to keep an eye on it. Caramel burns in seconds. Once it reaches the desired color, turn off the heat.

4. Add the caramel to your flan pan or ramekins and set it aside to cool. Once it cools, the caramel will set. If the caramel is runny, it will work but have a light caramel flavor. 

Now you can choose your favorite method of making caramel, and let's make the sweet custard mixture.

📝 How To Make Flan De Calabaza

To make the flan custard follow these simple steps:

1. Preheat your oven to 350ºF.

2. Boil some water on the stove or in the microwave and set it aside.

3. Add all the flan ingredients to the blender: the cooked pumpkin, sweetened condensed milk, evaporated milk, salt, sugar, eggs, and vanilla extract. Blend until combined.

4. Put the caramel-lined dishes inside the baking pan. Pour the flan mixture into your pan or ramekins. 

💡Tip: If you see a lot of bubbles in the mixture, use a fine mesh strainer to remove them when pouring them into the baking dishes. Doing this will result in a silky smooth texture.

I used a high-speed blender that helped mix all the ingredients well, so I didn't need a strainer.

If you see a few bubbles, you can rest the mixture for a few minutes, and the bubbles will subside. You can also use a spoon and remove the top bubbles if there are any.

5. Before putting the flan into the oven, fill the baking pan halfway with the previously reserved hot water. This is known as the bain-marie method, which helps to regulate the temperature and cook the custard evenly without any bubbles or curdles.

6. Carefully transfer the baking pan to a preheated oven to 350º Fand bake for 50-60 minutes. Cover the round pan with aluminum foil to prevent water from entering the custard (optional step). In my case, I didn't because my flan pan was high compared to the baking dish below it.

7. To certify that the flan is cooked perfectly, check that the center jiggles while the sides remain solid. Another way to confirm the flan is fully cooked is to insert a knife and confirm that it comes out clean.

8. Once it's done, remove it from the oven and the bain-marie. Let it cool before refrigerating. Place it on a cooling rack for it to it cool.

9. Refrigerate overnight or for 24 hours—so the flan firms up.

10. You can use a pairing or butter knife to remove the flan from the pan. A helpful tip is to dip the knife in warm water before gently passing it around the edges of the pan. This will help to loosen the flan and make it easier to remove.

11. Grab a plate larger than the round pan with a rim. Place the place on top of the pan and flip it over. Give the pan a few shakes, and the flan should slide out easily, leaving the delicious caramel sauce on top. It's absolutely irresistible!

Your flan de calabaza is now ready to be enjoyed! It can be served warm, at room temperature, or chilled. This pumpkin flan has the perfect level of sweetness and can be customized by adding more caramel before eating.

👩🏽‍🍳 Expert Tips

• Before cooking, gather all your ingredients and utensils, like a round pan, bowls, measuring cups, blender, and saucepan. This will help you easily follow the steps and avoid running around your kitchen looking for things.

• Use room temperature ingredients, eggs, and dairy ingredients to help achieve a smooth and even consistency. Plus, it's easier to mix that way.

• Focus your attention when cooking the caramel sauce because it cooks quickly and can burn in a blink of an eye.

• Be careful when working with hot caramel to avoid burns.

• Always bain-marie your flan because this cooking method will prevent overcooking.

• Remember, to check if the flan is done, insert a knife or a toothpick into the center. If it comes out clean and has a slight jiggle, it's ready.

• Letting the flan cool down slowly and avoiding sudden temperature changes is essential to prevent cracking.

• Once the flan has cooled down completely, chill the flan. This step is crucial for developing flavor and getting the right texture when set correctly.

• When unmolding, be confident when flipping and gentle at the same time. Once flipped, give it a little shake to help it release from the mold.

🍽 Serving Suggestions & Storage

This flan de calabaza tastes fantastic by itself. You can enjoy it at room temperature or chilled. The texture and flavor shine better when it's cooled.

I don't recommend eating hot flan because you can experience some cracking when flipping, and it won't look good. 

If you want, you can serve it with:

• A scoop of vanilla ice cream on the side. 
• Fresh whipped cream on top
• of toasted pecans for some texture.
• A dolop of dulce de leche.

You can get about 8-10 small slices from this flan or, if you prefer, about 6 larger pieces.

The flan must be stored covered in the refrigerator. Keeping it this way will prevent the fridge odors from altering the flan taste. 

This recipe and our famous fruit cake are a beloved holiday tradition in my family. It's always a staple on our table during Christmas and New Year's celebrations. 

Check out these Christmas recipes for you to try this year!

Last year, my sister-in-law practically devoured the entire dish, and even my boyfriend, who doesn't usually like pumpkin, couldn't resist asking for seconds. This dessert is a guaranteed crowd-pleaser in our family. 

I encourage you to try this recipe and experience the same enjoyment that my family and I do.

Other Dessert Recipes:

• Banana oat bread
• Oat flour brownie
• Arroz con leche con pasas
• Mamallena Bread Pudding

If you’ve tried the Flan de Calabaza recipe or any other recipe on Nashi Food, don’t forget to rate ⭐️⭐️⭐️⭐️⭐️ the recipe and leave me a comment below! We love to hear about your experience making it.

Flan de Calabaza (Pumpkin Flan)

Print Recipe

5 from 22 votes

Indulge in a creamy homemade flan de calabaza, bursting with pumpkin flavor. Made in simple steps and you'll need less than 10 ingredients.

Prep Time5 minutes mins

Cook Time1 hour hr 10 minutes mins

Chillin Time8 hours hrs

Total Time9 hours hrs 15 minutes mins

Course: Dessert

Cuisine: International, Latin

Servings: 10 slices

Calories: 259kcal

Author: Nadja Belgrave

Cook ModePrevent your screen from going dark

Ingredients

Caramel Sauce

• ½ cup sugar
• ⅓ cup water

Flan Custard

• 1 pound pumpkin, cooked
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon sugar

Utensils

• a small saucepan
• blender or a food processor
• 9-inch round cake pan or ramekins (for making individual portions)
• a spatula
• a large baking pan that will fit your flan pan or ramekins

Instructions

Caramel Sauce (Wet Method)

• In a small saucepan, add the sugar and water and mix. Turn up the heat to low and let it simmer. You will see that the color starts to change to an amber-like color between 5-8 minutes. Once it reaches your desired color, turn off the heat.
• Next, add the caramel to your flan pan or ramekins and set aside to cool. Once it cools, the caramel should set. In case it is still runny, no worries will still work, but it will have a light caramel flavor.

Flan Custard

• Preheat your oven to 350º.
• Boil some water on the stove or in the microwave and set it aside.
• Add to the blender or food processor all the ingredients: the cooked pumpkin, condensed milk, evaporated milk, salt, sugar, eggs, and vanilla extract). Blend until combined.
• Put the pan or ramekins in the baking pan. Pour the flan mixture into your pan or ramekins.
• Add water to the baking pan, fill about half up. This method is the ban-marie.
• Put the baking pan into a preheated oven to 350º and bake for 50-60 minutes.
• Verify that the flan is done by inserting a knife in and if it comes out clean, it is done. Then remove from the oven and from the ban-marie. Let it cool before refrigerating. Refrigerate overnight or 24 hours. So the flan sets.
• To remove the flan from the pan, you will need a pairing knife or even butter knife. Warm some water and insert the knife in it. Pass it around the pan so it loses the flan from the pan.
• Take a bigger plate with rim, and top the pan and flip it. Jiggle the pan a few times and the flan will slide right out. The caramel drop over the flan.
• Now your pumpkin flan is ready to be enjoyed! You can serve it warm, at room temperature, or cold.

Notes

Substitutions

• Cooked pumpkin: use canned pumpkin puree or even use butternut squash.
• Vanilla extract: use almond extract.
• Granulated brown sugar: main ingredient for making the caramel and a little in the flan. You can use white or brown either will work.
• Caramel sauce: use storebought caramel, maple syrup, or dulce de leche. For either one, spread a layer inside the pan, and follow the instructions to finish the flan making.

Nutrition

Nutrition Facts

Flan de Calabaza (Pumpkin Flan)

Amount Per Serving

Calories 259 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 89mg30%

Sodium 172mg7%

Potassium 435mg12%

Carbohydrates 39g13%

Fiber 0.2g1%

Sugar 38g42%

Protein 8g16%

Vitamin A 4147IU83%

Vitamin C 6mg7%

Calcium 225mg23%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?Share it on Instagram mention @nashifood or tag it #nashifood!